Carrot Cake Muffins
Ingredients
*Wet Ingredients:*
- 1 medium mashed banana or ~1/2 cup applesauce
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup maple syrup
- 2 tablespoons melted coconut oil
*Dry Ingredients:*
- 1.5 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 cup packed medium-grated carrots moisture-removed*
- 1/2 cup chopped walnuts
*For the Glaze:*
- 1/2 cup powdered sugar
- 3 teaspoons water
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners. Set aside.
- In a large mixing bowl, mash the banana until smooth, then add the remaining wet ingredients (except for the coconut oil). Mix well and set aside.
- In another bowl, combine the dry ingredients.
- Gradually add the dry ingredients to the wet mixture until smooth. Then, incorporate the melted coconut oil.
- Fill each muffin liner about 3/4 full with the batter.
- Bake at 350°F for 16-18 minutes.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring to a cooling rack.
- While the muffins cool, mix the ingredients for the glaze. Once the muffins are completely cooled, dip or drizzle the tops with the glaze.
- Enjoy immediately or wait for the glaze to set before serving.
Notes
- If your carrots are very moist, pat them dry with a paper towel before adding to the batter.
- Store muffins in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.